help

What does scaling mean? Scaling in baking is when you increase or decrease a recipe to produce a different sized version of what you wish to make. Can a recipe be scaled up or down? Yes. Some recipes can be scaled up or down. What does scaling ingredients mean? Scaling ingredients is when...

hi friends....desperate for some help if poss im trying to scale up a recipe for a simple victoria sponge. the original recipe is Classic Victoria sandwich recipe | BBC Good Food I want to put scale it up into a 12in by 10in tin. Am I multiplying 20cm or 40cm - as the recipe says 2 x 20cm...

Have you ever heard the term crumb coat or dirty icing and wondered what earth somebody was going on about. Well, not to worry, I have you covered. And literally, that's all it is. What is a crumb coat? A crumb coat, or 'dirty icing' as it's also known, is the first thin layer of...

Hi, making this chocolate cake again but only have light brown sugar, can i use this instead of normal granulated sugar? will it be the same amount? Will it affect the cake in any way with it being brown sugar. https://www.helpmebake.com/threads/how-to-make-a-chocolate-cake-tutorial.482/ Thank...

Hi Angie, Another question... I knew I'd be keeping you busy ;)... I've been given four of these mini tins. They measure 6cm x 8cm (top) x 4 cm deep. They look like loaf tins to me, would they be suitable for making small cakes for Afternoon Tea? My wife loves Afternoon Teas but obviously...

Hi Angie, keeping you on your toes! With the rainbow cake spec sorted... before our granddaughters birthday is our sons, which is an opportunity to practice a finished cake. We'd like to do something like this and buy a topper in the design of his favourite football team. Can you give any...

Hi, Am looking to buy a Icing Gun for a friend for her Birthday, she really enjoys baking and is thinking of starting her own baking business. I want to know is it worth buying a Icing Gun and which one would you recommend.? I don't know anyone that uses icing gun. Thank you

So the birthday cake specification is in... Our granddaughter's answer was chocolate, rainbow, rainbow on top, unicorn on top, maltesers on top. I think the first rainbow means inside, I've seen those and thought that's a step too far. Our son added that she doesn't like fondant, which rules...

Is this flour really better and does it still need sifting?

As I'm serious about learning to bake, I've invested in a Kenwood Chef. It came with three attachments, a whisk, a K beater and a dough hook I've made two cakes using the Chef, a Victoria Sponge and a trial Chocolate Cake. The recipe for the Victoria Sponge said use the whisk attachment...

This photo was my attempt at making a Christmas Yule Log last Christmas 🤣😕🤣🤔. Such a disaster that it put me off trying any baking again for a while. Any thoughts about what went wrong (or should I say what I did wrong)?

Hi everyone, Just joined the community, my name is Mike, I'm 59 and live in Worcestershire, UK. I'm a reasonable home cook in every area except baking and pastry, where I'm a complete beginner. In fact I wouldn't say I'm even that... The most I've done is gingerbread men at Christmas, a...

Hi, I was so glad to find this site, first time posting. This baker was featured in Better Homes and Garden magazine and I tried her flourless brownie recipe you can find her: ChocolateforBasil.com. The flavor was amazing! You swirl 3 kinds of nut butter in the batter. But the brownies came out...

In the 1950's and 60's, my husband's grandmother used to make a yellow cake (from box mix) with an icing that he remembers as a little crunchy when removed from refrig. He loved it and it brings back fond memories. I would like to make that cake for him. Closest thing I can come to is royal...

Hi All, After some advice on best cake to use for a two tier fondant covered cake. Tossing up between white mud or basic vanilla cake. Was hoping to get away with no dowels etc, what cake would give best stabililty? Any input greatly appreciated.

I'm having issues with baking while living in Europe. I'm from the US (east coast) and have lived in Portugal for a few years. While here I have tried to bake various cakes and cupcakes and they.. did not work. They don't rise and are fairly dense as well. This never happened to me while I baked...

My mousse is seeping out of the edges and sliding...How do I make it stop? I put straws in to keep it from sliding and put it in the fridge to re-firm.

Does anybody have any advice on the attached? Using a new oven and set temperature to 180 degrees for a fan oven and cooked for 20 minutes. Have never seen such a weird lot of cakes. Any suggestions as to what has happened? Thanks

I have a question. Can you help? I was making chocolate moist cake.. But the result turned out to be like jelly... huhuhuhuhu.. what could be the reason behind the problem?

Hi! I came across your page kind of randomly in desperation. I always bake the cakes for my two kids birthdays - and I don't do it any other time, so it's always a learning/relearning process, but I like to do it myself. BUT, my turning 10 next week son really wants a different kind of cake this...